This blade is thick on the spine (taper spine) that works for cutting or split into the ingredient like an ax, and the tip side becomes thinner on the spine, and the Kiritsuke tip style makes the tip skinnier to easy to slice in the ingredient.
To slice into the ingredient from the tip side to the heel side makes easier to cut into the ingredient too, and it is easier to come off the ingredient from the blade without stuck on the blade. It is an ideal shape of the slicing kitchen knife. It is also wide blade on the heel side.